Okay, I'm bored and very lazy this morning. I'm trying to decide tonights
dinner. I have a ton of leftovers but I'm not interested in those. On hand
for an entre I have, frozen tilapia, frozen sole, and a lot of frozen
ground beef. I have a Stouffers family size lasagna in the freezer but I'd
rather make my own and really don't feel like shopping for the ingredients.
I've got plenty of stuff for sides, brussel sprouts, asparagus and a couple
of really nice Idaho bakers. I've got bagged spring greens for salad.

Any ideas? I think I'm just bored with all of it and need something
different.

Michael <- household soon to expand to 3 and will have no food left

On Wed 25 May 2005 06:51:18a, Dog3 wrote in rec.food.cooking:

> Okay, I'm bored and very lazy this morning. I'm trying to decide
> tonights dinner. I have a ton of leftovers but I'm not interested in
> those. On hand for an entre I have, frozen tilapia, frozen sole, and a
> lot of frozen ground beef. I have a Stouffers family size lasagna in
> the freezer but I'd rather make my own and really don't feel like
> shopping for the ingredients. I've got plenty of stuff for sides,
> brussel sprouts, asparagus and a couple of really nice Idaho bakers.
> I've got bagged spring greens for salad.
>
> Any ideas? I think I'm just bored with all of it and need something
> different.

If you have tomatoes, this is very nice...

SOLE A LA CATALANE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Masterchefs
New york L

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 md Tomatoes, rips
14 tb Butter, unsalted, cut into
-- pieces, plus more as
-- needed
4 sm Onion, white, thinly
-- sliced
2 tb Shallot, finely chopped
2 ea Sole, fillets, (about 6
-- ounces each), split
-- lengthwise
1/2 c Wine, white, dry
1 tb Parsley, chopped
1 tb Chives, fresh, chopped

Preheat the oven to 300 F. Carefully cut the out core of each
tomato, removing a small, narrow plug and leaving the tomato intact.
Blanch the tomatoes in boiling water for a few seconds; drain under
cold water and slip off their skins. Cut a lid from the smooth bottom
of each tomato (opposite the core) and set aside. With a melon scoop
or spoon, carefully hollow out the pulp and seeds from the tomatoes,
leaving a neat shell. Place the tomatoes and their lids in a small
buttered baking dish, sprinkle with salt and pepper, set aside.

In a small skillet, heat 2 tablespoons of butter and saute the
sliced onions over medium heat until softened but not browned, 5 to 7
minutes. Spoon cooked onions into the hollowed tomatoes, dividing
evenly.

On a work surface, gently flatten the sole fillets, tapping them
with the side of a wide knife blade. Carefully roll up each fillet,
beginning with the small (tail) end and with the smooth, shiny skinned
surface on the inside. Lightly butter a heat-proof shallow baking dish
in which the fillets will fit compactly. Scatter shallot into the
dish, then arrange rolled fish fillets over shallot. Salt and pepper
the fish lightly and pour wine over all. Cover the dish with buttered
parchment or waxed paper, buttered side down. Place the pan over
medium heat and bring almost to a boil. Place the pan of fish and the
pan of tomatoes in the oven. Bake until fillets are just cooked
through, 6 to 8 minutes.

DO NOT OVERCOOK.

Remove the pans from the oven. With a slotted spatula, lift each
fillet, draining all of the liquid back into the pan, and place each
fillet upright in a tomato. Place the pan of fish-cooking liquid over
high heat and boil the liquid until it's reduced to a few tablespoons
of syrupy liquid. Reduce the heat to very low. Whisk in the
remaining 12 tablespoons of butter, 1 or 2 pieces at a time, adding
more only when the previous addition has become creamy and smooth.
Strain this sauce into a small bowl, stir in the parsley and chives
and season to taste with salt and pepper.

Place each stuffed tomato on a warm serving plate. Spoon some of
the sauce over each fillet and around each tomato. Gently replace the
lids and serve immediately.

Source: New York's Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Andre Soltner, Lutece Restaurant, New York

> Michael <- household soon to expand to 3 and will have no food left

Who or what are you adding to your household?

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Dog3" > wrote in message
1...
> Okay, I'm bored and very lazy this morning. I'm trying to decide tonights
> dinner. I have a ton of leftovers but I'm not interested in those. On hand
> for an entre I have, frozen tilapia,

Now - if that were wole (is it?) I would say clean it up, stuff it with some
thin slices of some kind citrus (I happen to love orange with many grilled
or baked fish), a few thin slivers of onion and/or garlic, black pepper,
flat leaf parsley and some spinach or similar, lay on top of some more of
the same, cover with more of the same, wrap in foil/baking paper and bake
it. If you hit the quantities carefully (don't go overboard for certain!) it
comes out really delicious IMExp. Of course this is one of those things you
do to your own tastes, with what you just happen to have on hand etc. - I've
done it lots of different ways - I love baking fish in a wrap like that,
with Chinese leaves of some sort (bok choy/pak choy etc.) wrapped around the
fish first - the greens come out delicious too. Corriander stalks can be
useful in a wrap like this too and would probably compliment the favour of
the orange if used together...

> frozen sole, and a lot of frozen
> ground beef. I have a Stouffers family size lasagna in the freezer but
I'd
> rather make my own and really don't feel like shopping for the
ingredients.
> I've got plenty of stuff for sides, brussel sprouts, asparagus and a
couple
> of really nice Idaho bakers. I've got bagged spring greens for salad.
>
> Any ideas? I think I'm just bored with all of it and need something
> different.

Not at the moment aside from the above - too tired for inspiration!

',;~}~

Shaun aRe

"Dog3" > wrote in message
1...
> Okay, I'm bored and very lazy this morning. I'm trying to decide tonights
> dinner. I have a ton of leftovers but I'm not interested in those. On hand
> for an entre I have, frozen tilapia, frozen sole, and a lot of frozen
> ground beef. I have a Stouffers family size lasagna in the freezer but
I'd
> rather make my own and really don't feel like shopping for the
ingredients.
> I've got plenty of stuff for sides, brussel sprouts, asparagus and a
couple
> of really nice Idaho bakers. I've got bagged spring greens for salad.
>
> Any ideas? I think I'm just bored with all of it and need something
> different.
>
> Michael <- household soon to expand to 3 and will have no food left

Michael, what sounds good to me is:
* Tilapia, dipped in flour, egg and panko, fried in very hot oil, served
with a sauce made with a roux mixed with a little high quality mustard.
* Asparagus, roasted on the grill or sauteed with shoyo (soy sauce) in a
little butter
* Basmati rice, cooked with carmellized onions
* Salad

If you have time to get them, have strawberries for dessert! We're getting
sweet ones from California these days...

skg

skg wrote:

> * Tilapia, dipped in flour, egg and panko, fried in very hot oil, served
> with a sauce made with a roux mixed with a little high quality mustard.
> * Asparagus, roasted on the grill or sauteed with shoyo (soy sauce) in a
> little butter
> * Basmati rice, cooked with carmellized onions
> * Salad
>
> If you have time to get them, have strawberries for dessert! We're
> getting
> sweet ones from California these days...

My own thoughts were similar but simpler: Chill a bottle of wine if you're
so inclined. Put the salad greens in a bowl (or on a couple of plates).
Grill the tilapia and asparagus. Arrange them artfully on top of the salad
greens. Pour a lemon vinaigrette over. Sprinkle with toasted sliced almonds
if you feel like it. Open the wine. Drink. Eat.

(In the heat here today, any menu which avoids heating a pan in the kitchen
is viewed with favor by me.)

I second the strawberry recommendation. You can jazz them up with a sprinkle
of Gran Marnier, a sprinkle of black pepper, a drizzle of TOP-QUALITY
balsamic vinegar, or cream (plain or whipped).

Bob

Dog3 wrote on 25 May 2005 in rec.food.cooking

> Okay, I'm bored and very lazy this morning. I'm trying to decide
> tonights dinner. I have a ton of leftovers but I'm not interested
> in those. On hand for an entre I have, frozen tilapia, frozen
> sole, and a lot of frozen ground beef. I have a Stouffers family
> size lasagna in the freezer but I'd rather make my own and really
> don't feel like shopping for the ingredients. I've got plenty of
> stuff for sides, brussel sprouts, asparagus and a couple of really
> nice Idaho bakers. I've got bagged spring greens for salad.
>
> Any ideas? I think I'm just bored with all of it and need
> something different.
>
> Michael <- household soon to expand to 3 and will have no food
> left
>

Surprise burgers...Wrap/form the ground beef around cheese cubes or
whatever.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban